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Tesco offer - 1.4.2018 - 30.4.2018 - page 56 - NO LONGER VALID

Tesco offer - 1.4.2018 - 30.4.2018 - page 56 - NO LONGER VALID

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Tesco offer  - 1.4.2018 - 30.4.2018. Page 56.
1 ... 56 ... 109

Scroll through this Tesco offer valid from 1.4.2018 to 30.4.2018 to see the latest deals. On 108 pages of the current catalogue, you will find the best goods from the Supermarkets category. If you want to save on your next shopping trip to Tesco, don't forget to look through the entire brochure from page 1 to page 108. If you want to shop smart and save on your next shopping trip to Tesco, don’t miss the latest catalogues full of amazing prices and wonderful discounts. Come back to My Leaflet every day to make sure you don’t miss out on great promotions offered by your favourite retailers.

 
COOK WITH FISH STUFFED TROUT WITH CUCUMBER & MINT YOGURT SICILIAN-STYLE HAKE BROTH PAN-FRIED SEA BASS WITH PEA & POTATO SALAD Serves 4 Serves 4 Takes 1 hr 10 mins Cost per serve £3.25 Cost per serve £1.88 Cost per serve £2.70 75g bulgur wheat, rinsed 4 x 400g whole trout, gutted and 2 red onions, sliced 2 red peppers, sliced 4 garlic cloves, finely chopped 2 fresh rosemary sprigs 150g orzo 500g hake fillets, defrosted if frozen 600ml fish, chicken or vegetable stock 300ml dry white 50g tin anchovy fillets, drained and 150g mangetout, trimmed and shredded lengthways 600g Charlotte potatoes, scrubbed and cleaned, from the fish counter 3 spring onions, finely chopped 20g fresh mint, leaves finely chopped 15g fresh parsley, finely chopped 225g vine tomatoes, chopped 2 garlic cloves, finely chopped roughly chopped 250g frozen peas 25g butter 4 sea bass fillets 5g fresh tarragon, leaves roughly ve 200g pot Greek-style yogurt chopped 25g watercress 2 tbsp chopped fresh parsley crusty bread, to serve ucumber. ffne 1 Cook the bulgur wheat to pack instructions. Drain and leave to cool. 1 Heat the oil in a large, lidded 2 Preheat the oven to gas 5, 190°C, saucepan or deep frying pan and fry 1 Put the mangetout in a heatproof fan 170'C. Rinse the trout and pat dry the onions and peppers over a with kitchen paper, then season. Stir medium heat, stirring. for 5 mins. two-thirds of the spring onions, half Add the garlic and rosemary: season. rinse under cold running water. Shake the mint and half the parsley into the Reduce the heat to low, cover and off the excess water, dry with kitchen bulgur wheat and stuff this into the cook for 40 mins, stirring occasionally, paper and set aside. cavity of each fish, then transfer to a baking dish lined with baking paper. soft. Discard the rosemary. 3 Mix the tomatoes and garlic and sprinkle over the fish. Spoon over 3 tbsp olive oil. Cover with a layer of 5 mins. Drain well and set aside. Rinse of cooking. Drain well; return to the pan. baking paper, then a layer of foil, and the hake fillets, pat dry with kitchen 3 Add the butter to the potatoes and bake for 40 mins. Remove the foil and paper and cut each in half. paper, baste the fish with the cooking 3 Stir the orzo into the pepper juices and cook for 10 mins more until mixture. Add the stock and wine and 4 Rinse the sea bass and pat dry with the fish is cooked through. 4 Mix the yogurt, remaining mint and getle simmer, add the fish, cover and with a little sunflower oil and heat over the cucumber in a bowl. Season. 5 Arrange the trout on a warm serving heat and let it stand for 5 mins. plate with the remaining parsley and 4 To serve, carefully remove the fish Reduce the heat to low, brush the top- spring onion. Spoon over the cooking using a slotted spoon; set aside. juices. Serve with the minty yogurt and Divide the broth between warm drizzle with the remaining oil. 2 tbsp extra-virgin olive oil bowl and cover with boiling water. Leave to stand for 1 min, then drain and until the onions and peppers are very 2 Put the potatoes in a saucepan and cover with cold water. Cover, bring to 8 the boil and cook for 8-10 mins until tender. Add the peas for the last 2 mins 2 Meanwhile, bring a saucepan of water to the boil and cook the orzo for peas, then crush gently with a fork; bring to the boil. Reduce the heat to a kitchen paper. Brush a large frying pan poach gently for 5 mins. Turn off the a medium-high heat. Add the fish, skin-side down, and cook for 3 mins. of the fillets with the remaining sunflower oil, turn over and cook for 2 mins until just cooked through. You may need to cook in 2 batches. 5 Toss the tarragon with the watercress, mangetout, vinegar and £ serving bowls, then top with the fish. Sprinkle with the chopped anchovies, if using, and parsley. Serve immediately crushed potato mix onto a warm serving plate, top with the fish, then the watercress salad. Drizzle with the remaining oil and serve immediately. of the reference intake. See page 8. Carbohydrate 21g Protein 63g Fibre 4g 26% of the reference intake. See page 8. Carbohydrate 36g Protein 29g Fibre 2g High in vitamin C 1 of your 5-a-day; low in saturates; high in protein COOK'S TIP at the fish counter to gut and clean of the reference intake. See page 8. Carbohydrate 36g Protein 26g Fibre 7g 56 For more great fish recipes, visit tesco.com/realfood

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